Savoiardi cake with lemon mousse and raspberries

Ingredients:

Savoiardi cookie dough

• 0.5 cups premium flour
• 5 tablespoons cornstarch
• 3 eggs at room temperature, separate the whites from the yolks
• 9 tablespoons of sugar
• 1/4 tsp cream of tartar

Lemon mousse

• 0.5 cup freshly squeezed lemon juice
• 1 cup of sugar, in portions
• 4 large egg yolks
• 0.5 cups butter, room temperature
• 1 tbsp finely grated lemon zest
• 1.5 cups whipping cream
• 2 cups fresh raspberries

Preparation:

1. Preheat the oven to 200°C and line two baking sheets with parchment paper. On one sheet of parchment paper, draw a circle with a diameter of 20 cm, and turn the paper over so the ink is facing down.
2. Sift together the flour and cornstarch. Whisk the egg yolks with 3 tablespoons of sugar until thick and pale, forming a ribbon when the beaters are lifted. In a separate bowl, beat the egg whites with the cream of tartar until foamy, then slowly add the remaining 6 tablespoons of sugar and continue beating until medium peaks form when the beaters are lifted.
3. Using a whisk, fold the egg whites into the yolk mixture, then whisk in the flour until smooth. Fill a pastry bag fitted with a plain tip with the dough. Pipe the dough onto parchment paper in a spiral pattern to create a filled circle. On a second baking sheet, pipe 18-22 ladyfingers, each about 7 cm long. Bake for about 8 minutes (a round cake will take about 10 minutes) and cool on the tray before handling.
4. Lemon mousseBring the lemon juice and 1/2 cup of sugar to a boil. In a separate bowl, whisk the egg yolks with the remaining 1/2 cup of sugar. Slowly pour the lemon syrup into the eggs, whisking constantly, and then pour the entire mixture back into the saucepan. Stir the custard over medium heat until it just begins to simmer, about 2 minutes, then remove from the heat and beat with an electric mixer to cool. Add the butter and zest and whisk until smooth.
5. Whip the cream to soft peaks and fold it into the lemon curd in two additions.
6. Assembling the cakePlace the cake layer in the bottom of an ungreased 9-inch springform pan. Trim the bottoms of the cookie sticks so they can stand upright along the inside of the pan and are the same height as the pan (2 inches). Arrange the cookies around the perimeter of the cake layer. Spread the mousse over the cake layer to a thickness of 1 inch (2.5 cm). Top with half the raspberries. Spread the remaining mousse over the berries and smooth it out with an offset spatula. Refrigerate the cake for at least 4 hours.
7. Before serving, remove the springform cake ring and place it on a serving platter. Garnish the cake with the remaining raspberries and serve.